BBQ Tahini Chicken Thighs
Like chicken from heaven, this is a wonderful way to serve juicy moist chicken thighs, with a gorgeous fresh, nutty marinade.
Jax Says : Toasting seeds or spices is a fabulous way to get extra flavour into your dish. When heated, the oils caramelize on the surface and you get a deep nutty flavour. It’s so easy - sprinkle your seeds / spices into a non-stick pan over a medium heat. Shake the pan to prevent burning and also for an all over toast. They’re done when your kitchen smells amazing. Remove from the pan. Allow to cool, then grind.
Ingredients
- 8 *Macro skinless chicken thighs
- Good pinch salt
- tsp sesame oil
- SPICES : 2 tsp cumin seeds – toasted* + 2 tsp paprika + pinch chilli flakes
- ¼ cup *Macro hulled tahini
- ½ lemon – juice only
- 3 cloves garlic, crushed
- 2 tbsp olive oil
- Salt and pepper
- Coriander leaves – garnish
Method
- Pop the chicken in a bowl, sprinkle over the salt and drizzle in the sesame oil. Give the chicken a good rub, really push the oil into the meat. Leave covered, out of the fridge for at least 30 minutes to marinate.
Pre Prep
- You can cover and pop back into the fridge overnight OR if the chicken has not been previously frozen, pop into a container and freezer until you’re ready to use.
- Grind the toasted cumin seeds in a spice grinder or pound in a mortar and pestle (you can use 2 tsp ground cumin if you prefer).
- Scrape into a bowl and mix in the paprika, chilli, tahini, squeeze in the lemon juice, garlic, olive oil and a good grind of black pepper. Uncover the chicken and spoon over the marinade. Again, give the chicken a good massage.
- Preheat a BBQ to 180, or medium – high heat. Ensure you have areas of the grill that are cooler as this chicken can burn, so you will have to turn frequently or place in a cooler area, once golden.
- When to temperature lay the chicken on the grill, bone side down. Once caramelized and you can easily lift the pieces without tearing the meat, turn over. Cook until the chicken is golden brown and the juice is clear when pierced. PAN FRY in a non-stick pan with a little oil, turn and pop in a hot oven (180 to finish).
To serve
- When cooked, remove from the grill, place on a platter, cover with some foil and allow to rest. Serve on a bed of chia seed and coriander rice. Sprinkled with coriander leaves.
